Grandma Neely's Fried Pork Chop Vegetable Soup

Difficulty: Easy | Servings: 4 | Total Time: 1 hr 13 min | Preparation: 8 min | Cooking: 1 hr 5 min

For the Vegetable Soup:

3 tablespoons butter
2 carrots, diced
2 celery stalks, diced
1 onion, diced
3 tablespoons all-purpose flour
1 tablespoon tomato paste
32 ounces vegetable broth
1 (14.5-ounce) can diced tomatoes
1 large white potato, cubed
1/2 (10-ounce) package frozen corn
1/2 (10-ounce) package frozen peas
5 ounces fresh green beans, cut into bite-sized pieces
2 tablespoons freshly chopped parsley

For the Pork Chops:

Peanut oil, for frying
1 1/2 cups all-purpose flour
1 tablespoon seasoning salt
1 teaspoon ground black pepper
4 (1-inch thick) bone-in center-cut pork chops

Craving a hearty, soul-warming dish that brings family traditions to life? Dive into Grandma Neely's Fried Pork Chop Vegetable Soupcrispy, golden pork chops simmered in a rich, veggie-packed broth. This easy recipe delivers comfort in every spoonful, perfect for cozy evenings. Switch to Cook Mode to keep your screen on!

In a large pot over medium heat, melt the butter and saut the carrots, celery, and onion until tender, about 6 minutes. Add the flour to the vegetables and stir well. Cook until it turns a light blonde color. Stir in the tomato paste and cook 1-2 minutes more. Pour in the vegetable broth, stirring constantly, and bring to a boil. Reduce heat, add diced tomatoes and potatoes, then simmer until potatoes are tender, about 20 minutes.
Meanwhile, heat peanut oil in a deep fryer or large pan with a thermometer to 325F. In a casserole dish, mix flour, seasoning salt, and pepper. Dredge pork chops in the mixture, shaking off excess. Fry two at a time until cooked through, about 6 minutes per batch. Drain on paper towels.
Add fried pork chops to the soup and simmer 30 minutes, until meat falls off the bone. In the last 10 minutes, stir in corn, peas, and green beans. Ladle into bowls, top each with a pork chop, and sprinkle with parsley. Savor the magic of home-cooked love!